From: Self Magazine by Wendy Giman
*I doubled this recipe since it only serves 2. It was very good! My whole family liked it. I added chicken sausage to my husband and son's since they eat meat. They really liked the meal. It was a delicious one pot meal that I will make again!
1 can diced tomatoes (14.5 ounce)
1 cup canned chickpeas, rinsed and drained
1/2 cup onion and garlic mix (see below)
1/2 cup broccoli and red bell pepper mix (see below)
1/2 tsp salt
1/4 tsp dried oregano
1/4 tsp black pepper
1/8 tsp red pepper flakes
4 artichoke hearts in water, drain and quarter
1/2 cup frozen peas
1/4 cup sliced black olives
1/2 cup whole wheat penne, cooked
Onion/garlic mix: Finely dice 1 onion and 2 cloves garlic. Heat a heavy skillet over high heat. Saute until soft, approx 6 min. I saute using vegetable broth...not oil.
Broccoli and Red bell pepper mix: Finely dice 1/2 head broccoli and 1 large red bell pepper (seeded and cored). Heat a skillet over high heat. Cook until vegetables are soft, approx 3 minutes.
Simmer tomatoes, chickpeas, onion and garlic mix, broccoli and red bell pepper mix, salt, oregano, pepper, pepper flakes and 1/2 cup water in a medium pot until liquid reduces by half, about 20 minutes. Add artichokes, peas, and olives: cook 10 min more.